Alu Macchi ka Salan | How to make Alu Macchi ka Salan

By Ipsita Pal  |  30th Nov 2015  |  
4.7 from 3 reviews Rate It!
  • Alu Macchi ka Salan, How to make Alu Macchi ka Salan
Alu Macchi ka Salanby Ipsita Pal
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

114

3





About Alu Macchi ka Salan

One of my most favorite cook book that captures my love for food as well as travel is

Alu Macchi ka Salan is delicious and authentic dish. Alu Macchi ka Salan by Ipsita Pal is a great option when you want something interesting to eat at home. Restaurant style Alu Macchi ka Salan is liked by most people . The preparation time of this recipe is few minutes and it takes 30 minutes to cook it properly. Alu Macchi ka Salan is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Alu Macchi ka Salan. Alu Macchi ka Salan is an amazing dish which is perfectly appropriate for any occasion. Alu Macchi ka Salan is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Alu Macchi ka Salan at your home.

Alu Macchi ka Salan

Ingredients to make Alu Macchi ka Salan

  • 5 large slices of Catla fish (Any firm bodied fish will do)
  • 4 tbsp Garlic paste
  • 1 tsp Chilli powder
  • 1 tsp Lime juice
  • 1 tbsp Ginger paste
  • 2 tsp Turmeric powder
  • 200 gms Curd at room temperature
  • 2 medium sized Potatoes cut into cubes
  • 1 tbsp Fenugreek leaf powder (kasuri methi)
  • 1/2 tsp Sugar
  • Salt to taste
  • 6-8 tbsp mustard oil

How to make Alu Macchi ka Salan

  1. Rub salt over the fish pieces and keep them aside for 10 minutes.
  2. Mix 1 tsp garlic paste, red chili powder, lime juice and rub it over the fish. Set this aside for around an hour.
  3. Heat the mustard oil in a wok and fry the fishes until golden on both sides. Keep the fish aside.
  4. Now fry the cubed potatoes until light golden in the same oil and keep aside.
  5. In the same oil, add the remaining garlic paste, ginger paste and water from the fish marinade and fry for 1 minute.
  6. Add the turmeric powder and turn off the heat to let the mixture cool for 10 minutes.
  7. Beat the curd well and add it into the mixture when its cool. Stir well so that the curd is incorporated well into the masala mixture.
  8. Get this mixture back on a medium flame and add the potatoes and sugar. Stir well.
  9. Pour in 200 ml of warm water and let it boil until the potatoes are soft. (This should take around 7-8 minutes.)
  10. Add the fish pieces and let it simmer for another 5 minutes.
  11. Finally add the fenugreek leaf powder and serve it with hot rice and loads of love.

My Tip:

I could not find fenugreek leaf powder, so I cut up kasuri methi with a pair of scissors until it became like coarse sand grains.

Reviews for Alu Macchi ka Salan (3)

Sukhmani Bedia year ago

yummmmmm
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neeharika ramesha year ago

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Anil Dogra2 years ago

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